We have found “tri-ply” stainless steel pans work really well, better than on gas. Cast iron is also brilliant, I inherited loads of them. We have aluminium none stick frying pans with solid stainless steel bases, they work well.
Aluminium pans without a solid steel base are absolutely crap on induction - even the ones that say they work. Avoid them.
If you have any pans with a slightly curved base they won’t work. And you will have to get a Wok with a flat bottom designed specifically for induction.
Make sure you read reviews before you purchase any new pans, and if you are changing your hob to an induction one be prepared for replacing your pans - budget to spend more on them than the hob even.
We are absolutely converted to induction, love it and will never go back. Planning to one day get rid of the gas boiler too.
Not only did we have a gas stove that was probably spiking NO2 levels when we actually used it; we also seemed to have a gas leak. It was not a big one, just a faint smell, but it was hard to pin down. A plumber concluded the connection between the range and the pipe wasn't the problem. No specific part of the range smelled stronger than the rest of it. For all we knew, it might be a hole in a pipe. So we wanted to make gas stop flowing through our unit (a condo within a three-family home, very normal here in Cambridge, Massachusetts) altogether.
We contacted an appliance company about switching to induction. To prepare, they told us, we would first need to upgrade the range power outlet to 40 amps, and cap off the gas pipe behind the range.
The electrical work cost $1800. It could have been much more; we were lucky our circuit breaker was positioned such that they only needed to make two openings in our walls. (They suggested we put little hatch doors in those spots to make future work easier.)
We asked our plumber to not only cap off the gas pipe behind the range, but also put in a valve in the basement, such that gas flow could be shut off to our unit, but also easily turned back on if a future owner wants to reverse what we did. We did this rather than turn off our gas altogether, because we have a gas water heater and still needed gas available there. The plumbing work cost about $300 I think.
To make cooking stay as close as possible to being how great and fast it is with gas, we chose a range with an induction stove: The LG LSE4616ST, which cost $3000.
We were lucky to be able to afford this change for our health. Of course, it would have cost a lot less if we hadn't cared about induction, but still multiple thousands of dollars.
We should be subsidizing conversions like this.
I have no doubt that gas causes more pollution but they are remiss for not mentioning the cooking process itself causes pollution.
I totally get the desire to switch to electric appliances for many reasons, but I am yet to meet an electric stove of any kind that I remotely enjoyed cooking on. Is this everyone's experience? Did I just not meet the right induction stove yet? Is there some sort of new technology on the horizon that will make electric stoves infinitely better?
I think we as a society are over-prioritizing personal safety. I cringe whenever a business sends me a notification saying, "Your safety is our #1 priority!" and proceeds to explain why I won't be allowed to do yet another thing I am accustomed to do. My safety isn't my #1 priority, and I certainly don't want the companies I do business with to decide how safe I have to be. I'd rather live the way I want to live, and I'm not really bothered if my happiness cuts ten years off my life; I'd prefer seventy years of living to eighty years of not dying.
Do the American home building standards not take account of this?
Fairly certain it's already law for a while in other places, e.g. if you have a gas stove or central heating then you need greater ventilation and maybe carbon monoxide alarms and so forth.
New houses in some places aren't allowed to have gas connections at all, which is partly greenhouse gas related, but the health benefits and cost savings are part of the discussion. No new home today should be built around the assumption that gas is a sensible fuel source.
Ideally capable of sending data to be stored & processed locally (Home Assistant or similar).
Consider that induction stoves emit EMFs roughly 16 times the “safe” limit for non-ionizing radiation . And when you’re cooking, the parts of the body that are most likely to be exposed to the highest EMFs are your reproductive systems and the heads of children, which the study cited above notes can be damaged by EMFs 8x weaker than those from an induction stove.
Investigate and consider all the health risks of your decisions. It may be very well possible that one form of pollution (air) is no worse than another type (electromagnetic).
Sources: : https://pubmed.ncbi.nlm.nih.gov/22674188/
I did this because I live in a converted industrial loft, so my furnace and hot water heater are essentially in the same space as my bed, and having open flames in the same space seemed risky.
The range hood on average American houses are weak, because they are the cheapest. Till I got a range hood built by an Asian manufacturer(Fotile) did I know what I was missing out. Range hoods are measured by the amount of air it can move, CFM.
Futile starts out at 850...while regular ones (GE, for example) are 300, 400. And it's not even a price thing...there are range hoods near the price of Fotile which still only do 400 CFM!
I turn on the fan before turning on the gas stove, and leave it on for a bit after cooking.
The reasons I call out Chinese range hoods is because stir frying is a huge part of cooking and you gotta have something powerful enough to pull out everything.
If the real goal is to ban gas stoves because of climate change it needs to be said upfront. From this perspective the problem isn’t the 0.12% direct emissions but that people like it enough to generate demand for residential gas service at all.
My preferred setup would be 4 induction burners with one or two gas burners. I understand if you have a house without gas, it does't feel worthwhile to just have one or two burners. Induction would be the daily drivers, i.e. boiling water. The gas would for occasions where I want tighter heat control or want to use a pot/pan that doesn't work with induction.
Give me gas, every time. Especially when stir frying or flambe-ing or working on the hibachi grill or teppan grill or grilling.
An electric oven is "okay" except for the heat/cool cycle which frankly is just annoying when baking bread.
I got to use an electric salamander once, and that was a huge disappointment. Nothing matches gas for flexibility and control and unassisted convection heat transfer. When I turn the pan on the side to get more heat there for braising, I get more there, right _there_, not over there, not over here, not all around, right there.
The other thing with a gas range, when I'm pulling a 500F pan out of the oven and dropping it on the range, or dragging 30lb of hot liquid in a stock pot across the top, I'm not worried about damaging anything except my back. I don't need $5,000+ of hardware in my kitchen being taken out of commission because someone was slightly careless.
I’m installing a wood burning and an electric stove in my current house.
I was glad to have it as a backup plan.
Why is my gas stove a problem?
So of course this guy sees more things on the days he cooks and not on the day he gets takeout. On the take out day run a burger and measure. You won’t see much. Not compared to cooking in general. Get some induction plates and cook and note the results.
“Studies” show kids that grow up in cities acquire asthma at higher rates and also that dwellings in cities are more likely to have gas appliances.
That said I wouldn't stand with my balls next to the front burner on an induction stove due the EMF. I stand a few inches back.
The recommendation is to primarily use the back burners and occasional front burner use as required.
I've tested this with an EMF meter and it's pretty bad right up against my stove.
> I looked at the energy usage data from our Nest thermostat and discovered that those levels corresponded almost exactly with the times that our gas furnace was on.
Another way of seeing this could be that nest is turning on the heat between 2am and 7am, and it looks like the author was not aware of this. so yeah the gas stove is bad but not as much as the heating system, and the fact that a "smart thermostat" turns it on at night when it should be less useful.
An easier solution to the actual problem is to open a couple of windows slightly.
The obsession with sealed living spaces to yield marginal savings in HVAC has pretty obvious downsides and measurable, marginal savings.
My hope is that the net effect of this will be to essentially eliminate air exchange between the boiler and the rest of the house. (Note that our heat system's air exchangers are not in the same room as the boiler.) I kinda want to see what the indoor air quality is looking like before and after.
Personally, I don't intend to exchange out my gas stove for a while since as this article points out the vast majority of gas burned in the house is for heating, not cooking.
I had a gas stove in the US but honestly I don’t see a big difference between gas and induction.
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In our last remodel we put in a damn expensive Wolf range and a tankless water heater, both propane fueled. Both work great. That being said, all the press on NO2 have made us always turn on the vent when cooking, something we did not do before.
My previous dealing with induction was crap. Yes I understand the pan makeup part. That was years ago. The technology has progressed since then and next kit will be induction and electrical powered water heater, driven by a solar backed power wall type system.
With a high efficiency furnace the combustion air comes from outside and is directly vented outside.
That leaves water heaters which are vented either up the chimney (mostly these days with a liner) or a forced air vent.
A mid or low efficiency furnace vented to a chimney without a liner could well result in combustion products leaking through the chimney into the house.
Heat exchanger leaks could also be a factor, but usually the duct space is higher pressure than the vent which has the chimney draft. Leakage can still happen before the draft develops after ignition.
With gas the challenge is to ensure the flame hasn't gone out.
With induction the challenge appears to be partial cycling (microwave-style) or simply just reducing power down to bare minimum.
For some things, say an authentic bolognese sauce or a chakchouka, I desperately want a tiny amount of heat, but neither modern gas cookers, or most induction cookers, will give me that. Xiaomi (yes, that Xiaomi) have a 0-99 induction cooker that nearly got me there, but even then I had to utilise a diffusion plate.
Another way to look at the this is checking the health outcomes of chefs, given they spend much more time next to the stove we should see increased respiratory problems.
I mean who doesn't spill when cooking?
Cooking with induction is like cooking in a video game in comparison. No thanks.
Is this a thing, wanting to convince people to get rid of furnaces and hot water heaters? Are we replacing them with anything? Seems like an extremely tough sell, especially for people living places that are cold. Take the poor little boy who just died because his “family” forced him to take an ice cold shower in the middle of winter as punishment. This seems like the hairbrained idea of people who don’t experience seasons.